Decadent Baked Biscoff Cake (Printable)

Tender vanilla sponge with crunchy Biscoff pieces and silky Lotus frosting for nutty caramel sweetness.

# What You'll Need:

→ Cake

01 - 1.4 cups (7 oz) Biscoff biscuits, crushed
02 - 2 cups (250 g) all-purpose flour
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup (200 g) unsalted butter, softened
07 - 1 cup (200 g) granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 7/8 cup (200 ml) whole milk
11 - 3.5 oz (100 g) Lotus spread

→ Frosting

12 - 1 cup (250 g) unsalted butter, softened
13 - 2.5 cups (300 g) powdered sugar
14 - 3.5 oz (100 g) Lotus spread
15 - 2 to 3 tablespoons heavy cream or milk
16 - Pinch of salt

→ Decoration

17 - Crushed Biscoff biscuits for topping
18 - Lotus spread for drizzling

# Directions:

01 - Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
03 - In a separate mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated. Do not overmix.
06 - Gently fold in the crushed Biscoff biscuits and Lotus spread until evenly distributed throughout the batter.
07 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
08 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Beat the softened butter until smooth. Gradually add the powdered sugar on low speed.
11 - Beat in the Lotus spread, heavy cream or milk, and a pinch of salt. Mix on medium-high speed for 3 minutes until fluffy and creamy. Adjust consistency with additional cream or milk if too thick.
12 - Once the cake is completely cool, frost the top and sides with the Lotus frosting.
13 - Decorate with crushed Biscoff biscuits or a drizzle of Lotus spread if desired. Slice and serve.

# Expert Tips:

01 -
  • Every forkful delivers crunchy cookie texture against pillowy cake and silky frosting.
  • The caramel spice from Biscoff spread creates warmth that feels familiar and luxurious at once.
  • It looks bakery elegant but comes together with everyday mixing bowls and beaters.
  • Leftovers stay moist for days, making it perfect for slow weekend mornings or surprise guests.
02 -
  • Softened butter means it should dent easily with a finger but not be greasy or melted, or your frosting will turn soupy.
  • Do not skip the alternating method when adding flour and milk, it prevents a tough, overmixed batter.
  • Let the cake cool completely before frosting, even if it takes an hour, or the buttercream will slide right off.
  • If your frosting feels too thick, add cream one teaspoon at a time until it spreads smoothly without tearing the cake.
03 -
  • Toast the crushed Biscoff biscuits lightly in a dry pan before folding them in, it deepens their caramel flavor and adds extra crunch.
  • Reserve a tablespoon of Lotus spread and microwave it for 10 seconds, then drizzle it over the frosted cake for a glossy, bakery-style finish.
  • If piping frosting, chill it for 15 minutes first so it holds sharp peaks and doesn't collapse under its own weight.
  • Line your cake pan with parchment paper on the bottom only, it releases cleanly every time without excess flouring.
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